香蕉馅面包的开发研究  

Research on the Development of Banana Stuffing Bread

作　　者：林娟娟[1] 林能兴[1] 林建城[1] 郭继光 郑华钦 

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100 [2]福建复茂食品有限公司,福建莆田351100

出　　处：《农产品加工》2016年第4期4-7,共4页Farm Products Processing

基　　金：福建省高校服务海西重点建设项目(2008HX02);莆田学院生物技术专业卓越人才计划资助项目(201309)

摘　　要：以顶级面包粉和香蕉馅为主要原料,添加复配面包改良剂、鸡蛋、半干酵母、奶粉等辅料,研制出香蕉馅面包。以面包品质的感官评定为标准,通过正交试验的极差分析和方差分析,确定香蕉泥、复配面包改良剂和鸡蛋添加量的最优配方组合及其差异显著性。结果表明,当添加量为香蕉泥80%,复配面包改良剂1%,鸡蛋8%时,制得的香蕉馅面包品质最佳,且各因素对其品质的影响均为显著,为香蕉馅面包的开发研究奠定基础。Using the top bread flour and banana stuffing as the main raw materials,adding compound bread modifying agent,egg,semi-dry yerst,milk powder,etc. as auxiliary materials,and the banana stuffing bread is developed. By range analysis and variance analysis of orthogonal test,among the additive amount of banana puree,bread modifying agent and egg the optimal formulation and significant difference are determined using senses analysis of the bread quality as the criteria. The result showes that the best quality of the bread obtained when the additive amount of banana puree is 80%,compound bread modifying agent is 1%,egg is 8%,and these three factors had significant effects on the quality of bread,which laid the foundation for the development of banana stuffing bread.

关 键 词：香蕉馅 面包 开发研究 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]